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VL_52_COVER

Rendang Curry with Leftover Seitan

Serves 4

This quick and easy curry is an ideal way to use up leftovers and serve up a Boxing Day treat without lots of cooking. Serve with rice for a quick and easy supper.

Ingredients

  • 1 tbsp Thai 7 spice
  • 1 cinnamon stick
  • 1 tsp ground coriander seeds, crushed
  • ½ tsp turmeric
  • ½ tsp nutmeg
  • 2 kaffir lime leaves, crushed
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • Thumb-sized piece of ginger, grated
  • 1 tbsp tamarind sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp vegan Worcester sauce
  • 1 tbsp brown sugar
  • 1 tbsp lemongrass paste
  • 1 or 2 red chilli, finely diced
  • 400g tin coconut milk
  • 1 onion, sliced
  • 1 pepper, sliced
  • 120g (1 cup) mange tout
  • 125g (1 cup) baby corn, halved
  • 450g (2 cups) leftover seitan roast, sliced

Method

  1. Toast the dry spices, including the lime leaves, in a frying pan, add the oil then add the garlic and ginger and cook through for 1 minute. Add the tamarind, soy sauce, Worcester sauce, brown sugar, lemongrass paste, chilli and coconut milk. Bring to a low simmer.
  2. Meanwhile, in a separate pan, fry the onion, pepper, mange tout, baby corn until cooked, then add the seitan to warm it through.
  3. Carefully remove the cinnamon stick from the curry and pour over the cooked vegetables and seitan, then stir to combine. Serve with rice or griddled pak choi.

Top tip: If you have any leftover cooked vegetables such as carrots and green beans why not use those instead of the mange tout and baby corn.

Per serving (352g) Calories: 242, Carbohydrates: 25.8g, Sugars: 14.5g, Salt: 2.7g, Fat: 7.5g Saturates: 1.2g, Protein: 20g

Taken from December 2018 (Issue 45) Vegan Life Magazine

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